*Entry Level*

Online food business startup course - learn in your own time, at your own pace

What's the InKERBator?

Giving early stage businesses with raw talent a turbo charge - new programme coming later in 2021

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Raw talent? Burning ambition? Obsessed with your product? We want to hear from you!

MARKETS

Have the lunch break you deserve. Track down down one of our lunch markets

Seven Dials Market

Our food hall in central London is now open 7 days a week

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We are bringing the flavour back to the National Theatre!

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New programme coming later in 2021

KERBanists

Graduates of the inKERBator go on to become fully-fledged KERB members, track them down!

Alumni

Great businesses that have flown the coop but will always have a place on the kerb

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KERB turned up several notches

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News, features, opinions and insights to keep your ear to the KERB

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A weekly dose of defiance, as dished out by our industry in the face of utter rupture. Hosted by Petra Barran

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KERB Workshop 2017
When: 4 FEBRUARY 2017
Where: CAMDEN TOWN
Time: 11am-7pm

Are you interested in getting into the competitive world of street food and want to give yourself the best start possible? Then this is for you.

The KERB Workshop 2017 is a full immersion in how to win at slinging food on the street. Our latest edition of this popular and impactful one-dayer brings together will provide powerful insight from some of the industry’s top pros. These people have been in your exact position, excited to start, unsure of what to do, but after years of trading and making every mistake under the sun have honed their craft into successful, sustainable businesses.

Topics covered will include:

  • The bread and butter of starting a small food business
  • How to take your small business and make it profitable and scalable
  • Tips on creating a brand that stands out in a crowded market
  • What does running a business actually mean for your lifestyle?
  • Kaizen‘, or how to make sure you’re not standing still
  • Customer service and building a loyal following

And of course, the food we lay on throughout the day will be on point ; )

SPEAKERS: